Catering & Event Menu Selections

Hors d’oeuvres

For your cocktail hour there will be an assortment of hot & cold Hors d’oeuvres passed butler style to your guests. Additional stations and Buffet items may be added. We will gladly accommodate any dietary or religious restrictions.

Examples to choose from:

Coconut Shrimp / Dijon Mustard Sauce

Miniature Crab / Cakes Gaufrette Potatoes & Avocado Mayonnaise

Japanese Crispy Salmon Roll “Tempura” / Avocado & Sushi Rice

Assorted Asian Dumplings / Accompanying Sauces

Caramelized Onion Tart / Gruyère & Crème Fraiche

Phyllo Turnover / Smoked Chicken & Goat Cheese

Merguez Sausage / White Grapes

Vol-Au-Vent of Wild Mushrooms / White Truffle Oil

Kumomoto Oyster / Creamed Spinach & Champagne Sabayon

Malpeque Oyster Martini / Tequila, Jalapeno & Lime

Porcini Risotto Croquettes / Roasted Tomato Coulis

Escargot a la Bourguignon / Garlic & Parsley

Truffled Fonduta / Grissini & Broccolini

Shropshire Bleu Grapes / Crushed & Toasted Walnuts

Spring Roll / Goat Cheese & Shiitake Mushrooms

Grilled Quail / Pomegranate Molasses Glaze

Grilled Shrimp / Mango & Cilantro en Brochette

Baby Rack of Lamb / Fresh Rosemary & Thyme

Nantucket Bay Scallops / Creamed Spinach

Roulade of Smoked Salmon / Wasabi, Topico & Thai Pickle

Filet Mignon Tartare / Garlic Croutons & Shaved Grana

Assorted Sushi / Steamed Rice & Enoki

Sesame Chicken Sate / Ginger Mustard

Spicy Beef Sate / Peanut Dipping Sauce

A Silver Cup of Pommes Frites / Basil Mayonnaise

Portobello Fries / Chili Dipping Sauce

Quesadillas / Roasted Garlic & Fontina

Lobster Quesadilla / Basil & Jalapeno Jack

Jumbo Asparagus / Prosciutto & Phyllo

Warm Brie Cheese /” en Croûte”

Spinach & Cheese Dumplings / Gruyère & Shallots

Profiteroles of Escargots / Tomato & Garlic

Saddle of Rabbit / Wrapped in Double Smoked Bacon

Indonesian Sate / Lemongrass & Coconut

Formal Dinner Menu

Below are some food suggestions for your upcoming event:

Appetizers

Maine Jumbo Sea Scallops

Pan Seared, Served with Zucchini Pancakes and Watercress Coulis

Lobster Ravioli

Saffron Beurre Blanc & Topico

Wild Mushroom Ravioli

Truffle Oil & Red Wine served with a Basket of Wild Mushrooms

Steamed Jumbo Asparagus

Grilled Thai Spiced Prawns

Composed Salad of Fennel Dusted Shrimp

Campari & Grapefruit Glaze, Micro Greens & Pine Nuts

Croustade of Shellfish

Lobster, Shrimp, Scallop and Crabmeat with Tarragon & Leeks

Carpaccio of Roasted Beets

Goat Cheese & Truffle Oil with Peppercress & Toasted Walnuts

Hudson Valley Quail

Apple & Chestnut Stuffing with Foie Gras Crouton & Madeira

Asian Lobster & Crabmeat Salad

Mango & Szechwan Oil

Gratin of Lump Crabmeat

Green Onion & Grilled Flatbread

Steamed Jumbo Asparagus

Oregon Morels a la Crème

Coulibiac of Salmon with Sauce Vert

Salads

Field Lettuce Salad with Mustard Vinaigrette & Fresh Herbs

Salad of Watercress with Aged Sherry Vinaigrette & Stilton

Baby Arugula Salad with Shaved Grana & Lemon Pepper Vinaigrette

“Classic” Caesar Salad with Garlic Croutons & Parmigiano

Entree Choices

Roast Rack of Veal

Wild Mushrooms & Fresh Sage

Whole Roast Tenderloin of Beef

Mousseline Potatoes & Crisp Shallots

Rack of American Lamb

Garlic Flan & Rosemary Jus

Cedar Planked Salmon with Roasted Garlic & Arugula Crust

Ragout of Rapini & Orzo

Pacific Ahi Tuna Served Very Rare

Wasabi Crust & Spicy Seaweed Salad

French Breast of Stone Church Farms Chicken

Wild Mushroom Risotto & Cabernet Reduction

Crisp Roast Duckling with North African Spices

Raisins, Pignoli & Ginger Sweet Potatoes

Grilled Center Cut Swordfish

Caramelized Onions & Shiitake Mushrooms

French Breast of Chicken

Pan Roasted with Fennel & Preserved Lemon

“Classic” Beef Wellington

Wild Mushrooms Duxelle & Truffle Glaze

Breast of Duckling Stuffed with Armagnac Soaked Prunes

Honey Roasted Leg & Couscous

Saddle of Lamb “en Crépinette”

Spinach Mousseline & Foie Gras

Red Snapper in “Feuille de Brick”

Leek Fondue & Star Anise Glaze

Pan Roasted Guinea Hen

Ragout of Chanterelles & Brussels Sprouts

Alaskan Halibut Served in a Bouillabaisse Broth

Saffron & Fennel

Buffet Style

If your guests prefer, your event may be served Buffet Style.

Below is a sample menu:

The Roast Station

Roast Filet of Beef with Sauce Béarnaise

Honey Cured Ham with Mustard Sauce

Roast Tenderloin of Pork with Fresh Rosemary & Thyme

Cold Haricots Verts Salad

New Potatoes with Rosemary

The Fish Station

Poached Salmon with Sauce Vert

Shrimp & Scallops with Brandied Lobster Sauce

Chilled Asparagus with Caper Vinaigrette

Black Pepper Crusted Tuna with Wasabi & Soy

Sesame Seaweed Salad

Cold Chinese Sesame Noodles

Wild Rice Salad

The Pasta Station

Farfalle with Sundried Tomatoes & Chestnuts

Linguine Primavera

Fresh Buffalo Mozzarella, Tomato & Basil

Caesar Salad

Assorted Breads

The Dessert Station
An Array of Desserts will be served as well as the Celebration Cake. You may have a different vision of what you would like to offer to your guests. Please keep in mind that these menu selections are suggestions and can be customized to your specifications.

Celebration Cake
Your Celebration cake is made fresh by our pastry chef and will be decorated with roses and other fresh cut flowers to match the floral arrangements chosen for your table centerpieces. An Epicurean blend of Coffee and Decaffeinated Coffee, along with a selection of Teas will be served with dessert.

Wine Service
Xaviar’s maintains a wine cellar with over 750 selections form around the world. If you would like to offer a specific wine, I will be glad to assist you in your choice.

Flower Arrangements
Our in house florist is Ned Kelly of Ned Kelly & Company. He will be happy to assist you and can be reached at (845)359-4480

Setting Up an Appointment
The best way to get an idea of what we can do for you, is for us to sit down and discuss any questions you may still have. Please call (845) 268-6555 for any additional information.